Homemade Olive Oil Matzah Cracker Recipe

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Hi Bold Bakers!

Passover, a major Jewish holiday, is approaching, which means many families will be observing Passover seder—one of Judaism’s most observed rituals. According to the Torah, on the first of the seven days of Passover, all leaven must be removed from your house, and matzah is a significant part of this observance because it is unleavened bread, and it’s the only type of “bread” that Jews may eat during the holiday. 

Please note! This is NOT a kosher recipe!  But homemade olive oil matzah crackers can be enjoyed any other time of the year! 

While matzah cracker is made with very simple ingredients, for it to be considered kosher during Passover, a Rabbi needs to strictly supervise the making of matzah, including the harvesting and milling of the wheat! Also, for matzah to be kosher by Jewish law, the matzah must be prepared in less than 18 minutes as soon as the water touches the flour until it comes out of the oven.

There are many delicious kosher-for-Passover matzahs available in stores—but if you’d like to enjoy a different type of matzah (not during Passover, if you observe), you have to try these olive oil matzah crackers! 

[ Try my 3-Ingredient Flatbread recipe, too! ]

What Is Olive Oil Matzah?

Matzah represents the unleavened bread the Jewish people ate when they fled Egypt when they had not time to let their dough rise. Traditionally, kosher matzah is made with just flour and water. But since this is not a kosher version, I add olive oil, and they ended up tasting nothing like the store-bought options I’ve had in the past!

Matza, matzah, matzo, matzoh, however you want to spell it, these homemade matzah crackers are thin, crunchy, and super satisfying in their simplicity. 

What You Need To Make Olive Oil Matzah

• Measuring Cups and Spoons
• Baking sheets
• Parchment papers
• Mixing bowls

How Do You Make Olive Oil Matzah?

This simple dough creates a delicious, crunchy olive oil matzah cracker. Keep in mind that this is not a kosher recipe! Here is how you make olive oil matzah (and don’t forget the written recipe with measurements, down below): 

1. Preheat your oven to 500°F (250°C). You need a hot oven because the thin matzah will cook quickly! Line two baking sheets with parchment paper and set them aside.
2. In a large bowl, whisk the water, olive oil, and salt together.
3. Add in the flour and knead until the mixture forms a smooth dough.
4. Divide the dough into 12 equal-sized balls.
5. On a floured surface, roll out 2 balls of dough as thin as you can, into a circle that is about 8- or 9-inches (20-23cm) wide and place them on the prepared baking sheet. 
6. Bake the matzah crackers for 2-3 minutes until it is puffed and golden. Then, flip and bake the other side for a minute or two. Be sure you watch carefully, so they don’t burn. While one pan of matzah is baking, roll out two more balls of dough and get the next pan ready for the oven. 
7. Once baked, allow the matzah crackers to cool on wire racks. 

Gemma’s Pro Chef Tips For Making An Olive Oil Matzah Cracker

• Even though these are not kosher for Passover, you can enjoy them like you would any other cracker!
• The dough is very easy to roll out—be sure you roll them as thin as possible for the best-finished texture.
• You can sprinkle a bit of flakey sea salt on your matzah crackers before baking if you wish. 
• If you prefer a whole wheat matzah cracker, replace half of the all-purpose flour with whole wheat flour.
• Add a 1/2 teaspoon of crushed, dried herbs, like thyme, oregano, or rosemary, with the flour for a little extra flavor!

How Do I Store Olive Oil Matzah Crackers?

You can store baked matzah crackers in an airtight container for up to 1 week. 

Make More Bread!

• 3-Ingredient Flatbread
• Sourdough Starter Guide
• Perfectly Crusty Sourdough Loaf For Beginners
• No-Knead Whole Wheat Bread
• White Sandwich Bread
• Hearty No-Yeast Bread

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

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